Safety & Sanitation Notes

http://www.kingcounty.gov/healthservices/health/ehs/foodsafety/FoodWorker.aspx

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Food Workers Cards ONLINE Go thru the tutorial then take the test Pay the fee of $10 online (all goes to Washington State Health department)

Print a copy of the card twice You keep one copy of your card Bring me a copy of your card for credit https://www.foodworkercard.wa.gov/language.h

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Only Wa. State cards accepted 2

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HACCP Hazard Analysis and Critical Control Point This system involves looking at food

production processes to see where hazards can occur

Local, state, and federal guidelines Hazard Analysis & Critical Control Points (

HACCP)

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Putting out the FIRE!

• Dump baking soda on top• Cover pan

with a lid• Use the Fire

Extinguisher

Do NOT use water!

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Personal Hygiene

Physical care and maintenance–keep hands clean at all times (hot, soapy water)

20 seconds of washing with 10-15 seconds of scrubbing

–Handle food only as required No bare hand contact with ready-to-eat foods in restaurants is allowedBarriers: Must use gloves, tongs, utensils or tissuesNo nail polish or artificial nails without gloves

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Hand Washing WASH HANDS THOROUGHLY Hot water, soap, disposable/paper towel Every time you: take out the garbage, use

the bathroom, touch raw meat, etc…

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Personal Hygiene cont…–Never work with open cuts

or sores–Don’t cough, spit or sneeze

near food–Control hair–Keep utensils and

appliances clean

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Basic Safety: at the Grocery Store

Watch the “sell by” or “used by” dates

Be sure the package is as it should be (no holes, temp., etc…)

Keep meats in separate plastic bags Select perishable foods last

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Basic Safety:Home Storage

Put perishable foods away promptly

Place meats in the coldest part of the refrigerator (lowest shelf)

Space items so air can circulate in the refrigerator or freezer

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Basic Safety: Meat Storage Timeline

In the refrigerator Raw beef steaks, raw roasts

and deli meats–3 to 5 Days

Raw ground meat, poultry and fish–1 to 2 days

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Basic Safety: Freezing & Defrosting Rewrap or over-wrap meat with freezer bags or

freezer paper Thawing food needs to be done in the

refrigerator (place in a dish to prevent juices form dripping onto other foods)

For quick thawing use the microwave, but use immediately

Do NOT defrost on the kitchen counter or in warm water

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Basic Safety: Food Preparation Keep everything that touches food CLEAN! Keep juices from raw meat from coming into

contact with other foods Use separate cutting boards for raw meats and

cooked or ready to eat foods– Prevents cross contamination

Sanitize and rinse off surfaces Wash all produce (veggies & fruits)

– Running cold water with manual agitation or scrubbing

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Basic Safety: Food Preparation Marinating: use a non-metallic container (acids

used will cause a chemical reaction leaching metal into the food)

Be careful not to re-contaminate cooked meat with sauces or a brush used with raw meats

Do not use a marinade which has been in contact with raw meat without first bringing it to a boil for at least one minute

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Safety Temperatures

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Temperatures-Fahrenheit 250* - Canning 212* - Boiling 165* - Most bacteria is

destroyed 140* - top of danger zone 41* - bottom of danger zone 32* - Refrigerator (32-38*) 0* - Freezer

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Controlling Bacteria

Temperature control–growth stops completely at 0* F–bacteria grows slowly below 41* F–growth is minimal at 140* F–bacteria is destroyed at 165* F or above–growth is most rapid between 41* and

140*

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Basic Safety: Cooking Ground Meat 155* F Ground Poultry 165* F (Juices should run clear) Use a meat thermometer, don’t let it touch bone or fat

for an accurate reading Reheat leftovers (or previously cooked foods) to at least

165 degrees Internal temperature for doneness: Beef

Medium Rare 150*Medium 160*Well Done 170*

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Poultry and Stuffing: 165º FPork: 145º FBeef, Lamb and Seafood: 145º FRare Beef: 140º FHamburger (ground beef): 155º FReheat all meats to 165º F or hotter

Transporting food Precautions to follow:

–Keep containers clean and tightly sealed–Use containers designed to maintain proper

temperature (cold food=41* or below & hot food=above 140*)

–Don’t let food sit out for more than 2 hours–Protect displayed food and discard leftover

displayed food

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Sanitation &Bacteria

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Sanitation Bacteria

– single-celled microorganisms that live in soil, water, organic matter or the bodies of plants and animals and receive their nourishment by supplying their own food, absorbing organic matter, or obtaining food from their host, which they usually injure.

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Causes of Food Poisoning Yeast contamination

– common in high acidic foods (orange juice & tomato mixtures)

Bacterial growth– common in low acidic foods (meats)

Mold–Breads

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Bacteria Continued…. Food poisoning is an illness you get by eating

contaminated food. Food is contaminated if there is something in it

which shouldn’t be there Causes extreme illness and death (extreme cases)

Bacteria can’t move by themselves - needs a vehicle like your hands

Rapid growth in favorable environment: warm temp., moist area, available food supply

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F.A.T T.O.M Food: carbohydrates and proteins Acidity: neutral or slightly acidic

– Not crackers (alkaline) or lemons (highly acidic) Temperature: grows best @ danger zone 41 to 140 Time: potentially hazardous if in the danger zone for

more than 2 hours Oxygen: some need it, some do not Moisture: required to grow

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4 C’s of Food Safety• Clean

• Cook

• Combat Cross

Contamination

• Chill

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Destroying Bacteria Chemical agents

– Germicidescarbolic acid, iodine, chlorine, formaldehyde

–Disinfectant - used to kill disease-producing organisms only (409, bleach, Lysol)

–Antiseptic - milder and used to treat a wound and inhibit growth of disease organisms (Neosporin)

–Preservative - chemical used in food to retard the growth of bacteria that causes spoilage - extended shelf life (in lunch meat)

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Symptoms of Food Poisoning Abdominal Pain – stomach-ache Diarrhea – ‘the runs’ Vomiting – being sick Nausea – the feeling of sickness Fever – a raised temperature

Symptoms vary depending on the type of food poisoning and can last for days

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Food-Borne Diseases Botulism

– Bacteria spores that are always around in soil & water

– Grows best in anaerobic conditions (low oxygen)– Common in improperly canned foods

Low acid vegetables (beans, carrots, peas)

– Symptoms develop in 12-48 hours– The poison attacks the nervous system– Causes double vision, trouble swallowing &

breathing without treatment it can cause death29

Danger Signs! Bulging can Milky liquid when you open the

can Dented can Off odor What to do: don’t try it! Throw

it away or return to the store & notify the company.

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Campylobacter Found in raw poultry and meat Illness caused by small numbers of bacteria Symptoms:

– Fever– Headache– Abdominal pain– Diarrhoea

Can last for 10 days

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Food-Borne Diseases Salmonella

– Cycles through the environment via the intestinal tracts of animals & humans

– Commonly found in raw or undercooked foods– Caused by contaminated red meat, poultry & eggs

or cross-contamination– Causes illness 8-48 hours after

contact lasting up to 8 days– Through cooking kills salmonella

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Food-Borne Diseases Hepatitis A

– A virus causing inflammation of the liver

– Contaminated food– Must get a gamma globulin

shot within hours of contact for immunization

– Best way to prevent = Wash Your Hands!

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Food-Borne Diseases Staphylococcus (Staph)

– A organism that is the leading cause of food poisoning

– Lives in our noses and on skin– Grows rapidly at warm temp. producing a toxin– Causes nausea, vomiting & diarrhea 2-6 hours

after eating contaminated food– Lasts 1-2 days

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Food-Borne Diseases Clostridium Perfringens

– Present in the environment (soil, intestines & sewage)

– Anaerobic (little to no oxygen)– Causes diarrhea & gas pains 8-24 hours later– “Cafeteria Germ” because it strikes food served

in quantity and left for long periods of time.– Symptoms: gas pain, diarrhea, nausea– Can be fatal

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Food-Borne Diseases

E. coli– Transmitted by inadvertent contact with fecal

matter during processing of animal foods or improper food handling.

– Prevent by Cooking meat to proper temperatures Consuming pasteurized milk and juices Washing fruits and vegetables Washing hands

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E. coli Found in the gut of animals and humans Transmitted by inadvertent contact with fecal matter

during processing of raw meat or improper food handling E Coli 0157 is found in raw & undercooked meats, raw

vegetables Can survive refrigeration and freezing Prevent by cooking meat to proper temperatures, consuming pasteurized milk and juices, washing fruits and vegetables, washing hands Symptoms:

– Diarrhea– Can be fatal– Can take up to 5 days for symptoms to show

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Food-Borne Diseases Trichinosis

– disease affecting animals, contracted often to humans through infected pork (can be destroyed by heating meat to 145*)

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Food-Borne Diseases Listeria or Listeriosis

– Can be found in raw & cooked meat, poultry, seafood, salads & sandwiches.

– Frequent food carriers include unpasteurized dairy products (soft cheeses), meat pates and processed meats.

– Prevention: avoid unpasteurized milk products & cook meats to proper temperature. Also follow proper sanitation procedures.

– The bacteria can grow slowly at refrigerator temp. so reheat leftovers thoroughly

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Review Items for Test65 Questions: T/F, Multi. Choice, Matching

Basic Safety Guidelines– Read through notes & study guide– EX: Putting out a grease fire

Thermometer temperatures & effects on bacteria Refrigerator Temperatures for raw beef, poultry

and fish (holding time) Food-born diseases from notes and worksheet

– Types, time they last, effects & prevention Danger Zone and 2 hour rule Cross contamination

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Food Safety Quiz

www.homefoodsafety.org

– Click educators and interactive quiz

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Kitchen Safety

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Preventing Chemical Poisonings Children are especially susceptible Keep products in a locked cabinet Keep in original containers Don’t rely on safety caps; kids can open them Read warning labels

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Preventing Cuts

Keep knives sharp Use knives properly Use knives for intended purposes Wash and store knives properly Story can opener

Preventing Burns and Fires

Use pot holders Turn pan handles in Avoid steam burns, lift lids away Microwaves heat unevenly- hot spots Never leave pans on the stove unattended Clean grease from exhaust fans Install smoke alarms Keep a fire extinguisher

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Preventing Falls

Don’t stand on chairs Use a stool Wait for floors to dry Wipe up spills quickly Don’t leave floors cluttered Rugs need to be secured

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Preventing Electrical Shock

Never stand on a wet floor while using electrical appliances

Don’t touch switches, outlets, plugs with wet hands

Don’t run cords under or over rugs Don’t use extension cords Don’t overload outlets

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Preventing Choking

Chew food thoroughly Avoid talking and laughing while eating Give children small pieces of food to eat

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Abdominal Thrust

Procedure used to save chocking victims

Exerting pressure on the victim’s abdomen

Causes trapped food to be expelled

Someone who can breathe or talk is not chocking

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